Recipes for Vegan-Gluten-Free Potato Pancakes and Potato Waffles

We are potato lovers in our family. We're a big old mix of Northern European and it is likely our ancestors ate potatoes, cabbage, and turnips from times immemorial. Potatoes are in our DNA. If you are a potato lover, too, I know you probably already like potato pancakes-- but these are VEGAN so no eggy factor. Have you tried a potato waffle yet?  You'll fall in love with it when you do!

The first recipe is shown in the picture above-- Wyona's healthy vegetarian (or vegan) potato pancake. Only one tablespoon of oil. The  egg-replacer listed here is ground flax, but you could also use ground chia seed or a commercial egg replacer powder.  Wyona calls for amaranth, millet or quinoa flour, but I'm pretty sure you could use a mixed Gluten-Free flour of your choice. Here are the ingredients you will need for Wyona's Potato pancake: Our potato waffle recipe is located  HERE.

• 6 medium-sized peeled potatoes
• 1 fresh lemon
• tapioca starch
• amaranth  (or millet or quinoa flour)
• 1 onion, your choice
• salt
• 2 T. ground flax 
• rib of celery
• 1 red bell pepper
• cooking oil (olive oil, coconut oil, avocado oil, etc. is fine)

And the method:

In medium large bowl: 

GRATE 6 peeled potatoes
ADD  juice of 1 lemon 

TOSS and let stand 5 minutes

ADD 3 T. tapioca starch 

3 T. amaranth flour (or other GF flour)

1 C. finely-chopped onion

1/2 - 1 tsp. salt

2 T. ground flax seed (or ground chia seed) 

3 T. fresh chopped celery and/or red bell pepper

3 T. oil

Cook until golden-brown on both sides. (Frying pan or on  parchment paper in air fryer)

4-6 servings 

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Last year I experimentally used straw as a bed for my seed potatoes. I was pretty shocked at how that worked out You can read about it Here.